Fragrant Barramundi Fish Stock

A superior stock is a must-have for all good steamboat and soup dishes. With Kuhlbarra’s barramundi fish bones, we’re presenting to you a quick and easy way to make your own fragrant barramundi dish stock!

We chose to pair the barramundi fish bones with sliced ginger, spring onions and bay leaves, to create a very fragrant yet balanced taste. If you’re a fan, add in that tablespoon of hua tiao wine for that extra oomph. All in all, this is a perfect stock to pair your ingredients for your cooking needs!

That said, we are partnering with Kuhlbarra to giveaway 3 sets of Kuhlbarra Kuhl Reunion worth $88 and another $8 worth of barramundi bones each to 3 lucky winners! Click here to participate :- http://themeatmen.sg/kuhlbarra-giveaway/

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  • Servings: 4

  • Time: 3 hr

  • Skill: Easy

Ingredients

  1. 2 sets of Kuhlbarra barramundi fish bone

  2. 5 stalks spring onion

  3. 60g sliced ginger

  4. 3 bay leaves

  5. 4 liters of water

  6. 1 tbsp hua tiao wine (optional)

  7. 2 sets of Kuhlbarra barramundi fish bone

  8. 5 stalks spring onion

  9. 60g sliced ginger

  10. 3 bay leaves

  11. 4 liters of water

  12. 1 tbsp hua tiao wine (optional)

Instructions

  1. Prepare a pot with 4 liters of boiling water

  2. Add 2 sets of Kuhlbarra barramundi fish bone, 5 stalks spring onion, 60g ginger slices, 3 bay leaves, and 1 tbsp hua tiao wine (optional)

  3. Simmer for at least 3 hours or more

  4. Skim soup foam every hour

  5. Remove fish bone and strain the rest of the ingredients from the stock

  6. Bring to boil and reduce stock to about 1 liter

  7. Leave to cool down, store in freezer or use immediately

  8. Prepare a pot with 4 liters of boiling water

  9. Add 2 sets of Kuhlbarra barramundi fish bone, 5 stalks spring onion, 60g ginger slices, 3 bay leaves, and 1 tbsp hua tiao wine (optional)

  10. Simmer for at least 3 hours or more

  11. Skim soup foam every hour

  12. Remove fish bone and strain the rest of the ingredients from the stock

  13. Bring to boil and reduce stock to about 1 liter

  14. Leave to cool down, store in freezer or use immediately